Monday, October 10, 2011

Be Thankful This Holiday You Can Eat Donuts

If there is one thing I am so thankful for this Thanksgiving, it is without a doubt always the chance to cook for other people. The simple moment of of yummy bliss that crosses their faces at the first taste of good food brings me so much happiness! I'm grateful I can share good eats, and of course healthy recipes. Traditionally holiday treats aren't so figure friendly. Next week I guarantee the gym will be polluted with people with post-Thanksgiving over-indulgence guilt. Don't let that be you darlin'!! (but please don't give up your workouts...)

If you don't have a donut baking pan, get one! It will change you life- I'm not kidding. Baked donuts are much more cake like and if you bake them right (follow directions) then I promise they will melt in your mouth. Forget greasy, queasy'fying deep fried balls of dough. These apple spice donuts are great to take with you to a family gathering as dessert or brunch. Either way, you might want to make a double batch because they won't last long!



Baked Apple Spice Donuts
  • 1 1/4 cup whole wheat pastry flour
  • 1/2 cup oat flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp each cinnamon, nutmeg & allspice
  • 1/8 tsp ground cloves
  • 1/2 cup stevia in the raw or 8 packs stevia
  • 1 tsp quality vanilla extract
  • 3 tbsp light extra virgin olive oil or coconut oil
  • 1 cup unsweetened applesauce or homemade apple butter (recipe coming soon!)
  • 1 large egg
  • 1/2 cup milk of choice

Preheat oven to 350 degrees F. Spray a 6 cup donut tin and a 12 cup mini muffin pan with non-stick cooking spray.

In a large bowl sift together all of the dry ingredients.

In a seperate bowl beat together the liquid ingredients until smooth. Gently fold into the dry mixture, mixing only until incorporated. *Do NOT overmix!!!!*

Evenly divide the dough in the prepared pans- you will get 6 round donuts and 12 donut holes.

Bake for 10 to 12 minutes until lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and let rest in pan a few minutes before transfering to a wire rack to cool.

Optional spiced coating to roll in while hot:  1 tbsp cinnamon + 1/3 cup stevia in the raw

Serves 12
(1 large donut or 2 donut holes)
Per Serving: 105 calories, 4.5g fat, 15g carbs, 2.5g fiber, 2g protein

10 comments:

  1. I love this recipe! But I was wondering if you could be more specific about the stevia amount, what kind of product do you use? Looking at the photo it doesn't seem that you used the powdered leave, but how much liquid extract would it be necessary?

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  2. OK we are on the same train of thought except I don't have a donut pan and made them in a muffin pan instead. Check out my post today LOL

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  3. Oh holy yum! I need these in my life right now!

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  4. Oh boy! A healthy fall donut recipe! I'll be making these on the weekend. Or next week. Or as soon as I can! I'll let you know how they turn out. :)

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  5. They look so good, how can I not try??

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  6. Looks great! I love baked things that can be light. :D

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  7. I'm eating these for breakfast right now! The only thing I did differently was to only use 1/4 cup of sugar in the batter and then make a glaze with lots and lots of powdered sugar (I'm a little obsessed with glazing things lately). They're delicious! Thanks for the recipe. :)

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  8. And by the way, after a few hours, I ate 9 donut holes and 1 donut all by myself. They're kind of addictive.

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  9. I feel like everyone's been posting about donuts lately and now I've got one monster of a craving! Ah, yours look incredible- Such lovely photos, too. :)

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